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	<title>Soupbelly &#187; Main Entrees</title>
	<atom:link href="http://soupbelly.com/category/recipes/main-entrees/feed/" rel="self" type="application/rss+xml" />
	<link>http://soupbelly.com</link>
	<description>A blog about food and photography.</description>
	<lastBuildDate>Tue, 29 Nov 2011 16:33:51 +0000</lastBuildDate>
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		<item>
		<title>Chinese White Cut Chicken</title>
		<link>http://soupbelly.com/2011/10/26/chinese-white-cut-chicken/</link>
		<comments>http://soupbelly.com/2011/10/26/chinese-white-cut-chicken/#comments</comments>
		<pubDate>Thu, 27 Oct 2011 01:27:57 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2011/10/26/chinese-white-cut-chicken/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I don’t really know the exact translation for the name of this recipe, but in Cantonese it would be ‘white cut chicken’. I’ve also seen it on other sites&#160; called ‘steeped chicken’, bái qie ji, or more commonly ‘Hainanese Chicken’, which is of Chinese origin but made in Malaysia and Thailand. <a href='http://soupbelly.com/2011/10/26/chinese-white-cut-chicken/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2011/10/26/chinese-white-cut-chicken/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Braised short ribs</title>
		<link>http://soupbelly.com/2011/01/28/braised-short-ribs/</link>
		<comments>http://soupbelly.com/2011/01/28/braised-short-ribs/#comments</comments>
		<pubDate>Fri, 28 Jan 2011 16:38:33 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2011/01/28/braised-short-ribs/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I got this recipe off the internet but I can’t find which site it was from. I’m going to try and hurry this post up since I might not have a lot of time this morning. When these beef short ribs went on sale for $2.50, I jumped at the chance <a href='http://soupbelly.com/2011/01/28/braised-short-ribs/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2011/01/28/braised-short-ribs/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Chinese sticky rice (Naw mai fan)</title>
		<link>http://soupbelly.com/2010/12/05/chinese-sticky-rice-naw-mai-fan/</link>
		<comments>http://soupbelly.com/2010/12/05/chinese-sticky-rice-naw-mai-fan/#comments</comments>
		<pubDate>Mon, 06 Dec 2010 03:53:28 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/12/05/chinese-sticky-rice-naw-mai-fan/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Chinese sticky rice (naw mai fan) is a favorite comfort food of mine. I craved this while I was pregnant but never attempted to make it until now. My mom made this for me when she was taking care of us when the baby was first born and it looked easy <a href='http://soupbelly.com/2010/12/05/chinese-sticky-rice-naw-mai-fan/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/12/05/chinese-sticky-rice-naw-mai-fan/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Curried Meatballs and Potatoes</title>
		<link>http://soupbelly.com/2010/10/27/curried-meatballs-and-potatoes/</link>
		<comments>http://soupbelly.com/2010/10/27/curried-meatballs-and-potatoes/#comments</comments>
		<pubDate>Wed, 27 Oct 2010 22:17:27 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/10/27/curried-meatballs-and-potatoes/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I’ve always made some variation of this dish with different types of meat. Usually it was with chicken wings and potatoes. Then it was chicken drumsticks with potatoes. Then it was with chunks of chicken breast and potatoes. And then it was meatballs and potatoes. I don’t know if this is <a href='http://soupbelly.com/2010/10/27/curried-meatballs-and-potatoes/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/10/27/curried-meatballs-and-potatoes/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Caprese Stuffed Tomatoes</title>
		<link>http://soupbelly.com/2010/09/15/caprese-stuffed-tomatoes/</link>
		<comments>http://soupbelly.com/2010/09/15/caprese-stuffed-tomatoes/#comments</comments>
		<pubDate>Wed, 15 Sep 2010 16:04:03 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/09/15/caprese-stuffed-tomatoes/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Instead of making the usual Caprese salad by layering fresh tomatoes, mozzarella and basil together, I decided to try something different. I scooped out the tomato guts, sautéed them with garlic, olive oil and basil. I then removed the guts from the heat and added breadcrumbs (to soak up the excess <a href='http://soupbelly.com/2010/09/15/caprese-stuffed-tomatoes/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/09/15/caprese-stuffed-tomatoes/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Rösti</title>
		<link>http://soupbelly.com/2010/09/14/rsti/</link>
		<comments>http://soupbelly.com/2010/09/14/rsti/#comments</comments>
		<pubDate>Tue, 14 Sep 2010 17:11:15 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/09/14/rsti/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I’ve been trying out more simple recipes nowadays. This one requires potatoes, salt and butter. The directions couldn’t be any simpler either; boil potatoes, peel and shred, pan fry and salt. Rösti is a Swiss potato pancake. The dish is similar to hash browns or tater tots, and can be eaten <a href='http://soupbelly.com/2010/09/14/rsti/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/09/14/rsti/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Freezable Dinners.</title>
		<link>http://soupbelly.com/2010/08/19/freezable-dinners/</link>
		<comments>http://soupbelly.com/2010/08/19/freezable-dinners/#comments</comments>
		<pubDate>Thu, 19 Aug 2010 22:48:40 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/08/19/freezable-dinners/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technologyJust some ideas for freezable dinners. I’m actually halfway done with most of these recipes and will probably have enough dinners for the next 6 months, because I’m neurotic and obsessive. I listed them from the easiest recipes first, to the more complicated, to almost completely unnecessary (as in, spring rolls when <a href='http://soupbelly.com/2010/08/19/freezable-dinners/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/08/19/freezable-dinners/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Dry Rub Oven Baked Pork Ribs</title>
		<link>http://soupbelly.com/2010/08/18/dry-rub-oven-baked-pork-ribs/</link>
		<comments>http://soupbelly.com/2010/08/18/dry-rub-oven-baked-pork-ribs/#comments</comments>
		<pubDate>Wed, 18 Aug 2010 16:48:49 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Barbecue]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/08/18/dry-rub-oven-baked-pork-ribs/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I’ve been saving these bad boys in my freezer for the past couple months, waiting for the right moment to savor them. The time is now, since I’m needing to clear out my freezer for all my homemade freezer meals I’ll be concocting, for when the baby arrives and I won’t <a href='http://soupbelly.com/2010/08/18/dry-rub-oven-baked-pork-ribs/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/08/18/dry-rub-oven-baked-pork-ribs/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
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		<title>Shells Stuffed with Homemade Turkey Sausage</title>
		<link>http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/</link>
		<comments>http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/#comments</comments>
		<pubDate>Thu, 05 Aug 2010 16:46:51 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Yea I know, this picture looks far from neatly composed or elegant. But I was hungry and this was all I got before I ate it. So deal with it. I stuffed these shells with the turkey sausage I made in the last recipe, with a mixture of spinach and mozzarella <a href='http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/08/05/shells-stuffed-with-homemade-turkey-sausage/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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		<item>
		<title>Chinese Pineapple Chicken</title>
		<link>http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/</link>
		<comments>http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 16:17:36 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology I call this dish Pineapple chicken. It’s similar to lemon chicken, or sweet and sour chicken sans red food coloring. Once you make it you’ll be surprised how easy it is to mimic Chinese take-out food. Except I think it tastes fresher and a bit healthier than take-out. Serve it with <a href='http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/07/29/chinese-pineapple-chicken/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
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		<item>
		<title>Potato and Cheese Pierogies</title>
		<link>http://soupbelly.com/2010/05/14/potato-and-cheese-pierogies/</link>
		<comments>http://soupbelly.com/2010/05/14/potato-and-cheese-pierogies/#comments</comments>
		<pubDate>Fri, 14 May 2010 17:07:35 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[dumplings]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/05/14/potato-and-cheese-pierogies/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology My husband, with a mouthful of potatoey goodness: “That’s a damn good pierogi!” First off, if anyone has an issue with my spelling of pierogi/pierogies, you’re always welcome to read the dictionary or encyclopedia for your entertainment instead. This post is about making delicious dumplings filled with cheesy potatoes topped with <a href='http://soupbelly.com/2010/05/14/potato-and-cheese-pierogies/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/05/14/potato-and-cheese-pierogies/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
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		<title>Roast Chicken &#8211; The KISS method</title>
		<link>http://soupbelly.com/2010/04/13/roast-chicken-the-kiss-method/</link>
		<comments>http://soupbelly.com/2010/04/13/roast-chicken-the-kiss-method/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 16:46:50 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/04/13/roast-chicken-the-kiss-method/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology When something tastes really good, you wonder how much effort was put into the process of creating it. Ironically, some of the best tasting recipes are the simplest. Simple ingredients, simple preparation, simple cooking process. Roasting a chicken is easier than tying your shoes. Sure, you can add your own amount <a href='http://soupbelly.com/2010/04/13/roast-chicken-the-kiss-method/'>[...]</a>]]></description>
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		<slash:comments>11</slash:comments>
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		<title>Wat Dan Hor (Rice Noodles with Egg Sauce)</title>
		<link>http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/</link>
		<comments>http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/#comments</comments>
		<pubDate>Fri, 15 Jan 2010 17:39:32 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Chinese]]></category>
		<category><![CDATA[Dim Sum]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology So, what’s the difference between Ho Fun (Haw Fun) and Wat Dan Hor? The eggs (wat dan) are mixed into the gravy. I’ve actually never had Wat Dan Hor until I moved to Cali, since my favorite dish is just plain Sup Chow Beef Ho Fun (though there’s nothing plain about <a href='http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2010/01/15/wat-dan-hor-rice-noodles-with-egg-sauce/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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		<title>Pasta with Smoked Turkey Sausage and Onions.</title>
		<link>http://soupbelly.com/2010/01/07/pasta-with-smoked-turkey-sausage-and-onions/</link>
		<comments>http://soupbelly.com/2010/01/07/pasta-with-smoked-turkey-sausage-and-onions/#comments</comments>
		<pubDate>Thu, 07 Jan 2010 17:06:34 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2010/01/07/pasta-with-smoked-turkey-sausage-and-onions/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology  Throughout the day yesterday, my husband asked me THREE TIMES if I was still planning on making pasta with sausage. You would think that I starved him or something. And I kept reassuring him there would be pasta and sausage and onions when he got home. Maybe he just needed to <a href='http://soupbelly.com/2010/01/07/pasta-with-smoked-turkey-sausage-and-onions/'>[...]</a>]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Roasted Brined Turkey.</title>
		<link>http://soupbelly.com/2009/11/30/roasted-brined-turkey/</link>
		<comments>http://soupbelly.com/2009/11/30/roasted-brined-turkey/#comments</comments>
		<pubDate>Mon, 30 Nov 2009 19:07:16 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/11/30/roasted-brined-turkey/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology  Roasted Brined Turkey (adapted from Better Homes and Gardens)  printable recipe  Makes 8 servings  Prep: 45 min. / Roast: 2 3/4 Hours / Stand: 20 min.  Marinate: 8 – 12 hours / Oven: 325 degrees  Ingredients:  8-12 lb. fresh or frozen turkey, thawed Ingredients for Brine:  10 quart pot 1 bunch <a href='http://soupbelly.com/2009/11/30/roasted-brined-turkey/'>[...]</a>]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Thanksgiving Food Porn.</title>
		<link>http://soupbelly.com/2009/11/29/thanksgiving-food-porn/</link>
		<comments>http://soupbelly.com/2009/11/29/thanksgiving-food-porn/#comments</comments>
		<pubDate>Sun, 29 Nov 2009 19:13:25 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/11/29/thanksgiving-food-porn/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Deviled eggs two ways (plain with paprika and pepper/curry and chopped chives). Here are a few photos of what we made for our Thanksgiving dinner. I’m happy to say it was a success. Throughout the week I’ll be re-posting some recipes with steps for you. For now I need to help <a href='http://soupbelly.com/2009/11/29/thanksgiving-food-porn/'>[...]</a>]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Thankgiving Feast Ideas.</title>
		<link>http://soupbelly.com/2009/11/24/thankgiving-feast-ideas/</link>
		<comments>http://soupbelly.com/2009/11/24/thankgiving-feast-ideas/#comments</comments>
		<pubDate>Wed, 25 Nov 2009 00:01:40 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Thanksgiving]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/11/24/thankgiving-feast-ideas/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technologyI’m writing down every recipe I’m attempting for my Thanksgiving feast ahead of time. So it’s easier for both of us. It’ll be the first time I’m attempting it, I mean, I’ve roasted turkeys before…but not for Thanksgiving. And not with all the fixings. Most of these recipes are adapted. I’m too <a href='http://soupbelly.com/2009/11/24/thankgiving-feast-ideas/'>[...]</a>]]></description>
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		<slash:comments>17</slash:comments>
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		<title>Potato Crusted Sausage, Onion and Spinach Quiche</title>
		<link>http://soupbelly.com/2009/10/29/potato-crusted-sausage-onion-and-spinach-quiche/</link>
		<comments>http://soupbelly.com/2009/10/29/potato-crusted-sausage-onion-and-spinach-quiche/#comments</comments>
		<pubDate>Thu, 29 Oct 2009 11:00:11 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://soupbelly.com/?p=4475</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Here’s a recipe for you to chew on. It’s a potato crusted quiche filled with crumbled sausage, onion, spinach, cheddar cheese and eggs. Great for breakfast, brunch, lunch or dinner. Use breakfast sausage, Italian sausage, Chinese sausage, chorizo, etc. etc. The possibilities are endless. Also, opt out the cheddar cheese for <a href='http://soupbelly.com/2009/10/29/potato-crusted-sausage-onion-and-spinach-quiche/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/10/29/potato-crusted-sausage-onion-and-spinach-quiche/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Thai Red Curry with Tofu</title>
		<link>http://soupbelly.com/2009/10/09/thai-red-curry-with-tofu/</link>
		<comments>http://soupbelly.com/2009/10/09/thai-red-curry-with-tofu/#comments</comments>
		<pubDate>Fri, 09 Oct 2009 16:48:12 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/10/09/thai-red-curry-with-tofu/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology  If I were a real chef, I would give you a recipe with the actual spices and ingredients for each curry. But I’m learning just like most people. Since I’m new at this, I figured I’d start making curries with the cans of curry paste I found in the Asian market:  <a href='http://soupbelly.com/2009/10/09/thai-red-curry-with-tofu/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/10/09/thai-red-curry-with-tofu/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Paella!</title>
		<link>http://soupbelly.com/2009/09/23/paella/</link>
		<comments>http://soupbelly.com/2009/09/23/paella/#comments</comments>
		<pubDate>Wed, 23 Sep 2009 16:57:27 +0000</pubDate>
		<dc:creator>Candy</dc:creator>
				<category><![CDATA[Casseroles]]></category>
		<category><![CDATA[Main Entrees]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Spanish]]></category>

		<guid isPermaLink="false">http://soupbelly.com/2009/09/23/paella/</guid>
		<description><![CDATA[Tweet news and informationbusiness,health,entertainment,technology Paella! Should always be written with an exclamation point at the end. Because it’s exciting! It was certainly the punch in the mouth I needed lately. In a non-violent, non scary way. I’ve been an extremely grumpybear the past couple weeks. Yes, I said grumpybear (I like to use ‘bear’ as <a href='http://soupbelly.com/2009/09/23/paella/'>[...]</a>]]></description>
		<wfw:commentRss>http://soupbelly.com/2009/09/23/paella/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
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